Sticky Honey Soy Chicken Drumsticks

Sticky honey soy chicken drumsticks are super easy and deliciously saucy chicken legs baked in the oven. These drumsticks go well on their own or over steamed rice. Whatever the occasion maybe they will become your family’s favourite instantly!

When I shared my oven baked Korean chicken wings recipe the few months ago, it got popular immediately. A few of my readers made it and shared their photos the very next day! What a response, right? I really love seeing and reading your feedback!

Anyway, they all said they really enjoyed it. Though a lot of people preferred using drumsticks over chicken wings because they have more meat on them. Interesting! Which one do you prefer?

So I thought I might share a drumstick recipe this time. (But you can still try this recipe with chicken wings as well! ?)

About Sticky Honey Soy Chicken Drumsticks

Sticky honey soy chicken drumsticks are particularly my daughter’s favourite. Obviously, since she’s still a toddler, she can’t eat spicy food very much. (I’m still working on it!)

She particularly loves the novelty of holding the drumstick in her little hand and devouring it as fast as she can. I love watching her doing that! So adorable.

Sticky honey soy chicken drumsticks can be cooked in two different ways. One way is baking the, straight on a baking sheet without any liquid (marinade) on them. The other way is cooking them in a skillet with liquid (marinade) on them.

Obviously, the results are different. I found that the former method results in stickier texture than the latter. It also tends to leave a more charred mark on the skin as well.

But if you cook with the marinade, then you can use the sauce to glaze over the chicken and steamed rice! It’s quite a nice way to make an easy and tasty meal!

How to Make Sticky Honey Soy Chicken Drumsticks

1. Put the chicken into a large zipper-lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well onto the chicken. Marinate it for at least 30 minutes in the fridge. (I marinated mine for 4 hrs. Overnight works well too!)

2. Preheat an oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down some baking paper on the oven tray and line up the chicken. Make sure they are not stacked up on top of each other. Alternatively, you can use an oven safe pot and put the chicken in and the marinade. (This is explained above. They result in slightly different outcomes.)

3. Put the tray / pot into the oven and bake it at 240 C/ 464 F for 12 mins. Take the tray/pot out and turn the chicken over and put it back into the oven. Bake it a further 12 mins or until the chicken is fully cooked. Garnish with the sesame seeds and green onion. Serve.

Put the chicken into a large zipper-lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well onto the chicken. Marinate it for at least 30 minutes in the fridge. (I marinated mine for 4 hrs. Overnight works well too!)

Preheat an oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down some baking paper on the oven tray and line up the chicken. Make sure they are not stacked up on top of each other. Alternatively, you can use an oven safe pot and put the chicken in and the marinade. (This is explained above. They result in slightly different outcomes.)

Put the tray/pot into the oven and bake it at 240 C/ 464 F for 12 mins. Take the tray/pot out and turn the chicken over and put it back into the oven. Bake it a further 12 mins or until the chicken is fully cooked. Garnish with the sesame seeds and green onion. Serve.

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Comments

I love this idea… chicken legs and thighs are ALWAYS on sale and I’m always looking for recipes that help with the weekly budget! We’re entertaining for a football party this weekend so I’m going to make these… winning… both reasonably priced and full, of yummy flavors! 🍗 🍗 🍗

Hi Sheena, I haven’t used it as a freezer meal yet, but I think it should be OK. (Funnily enough, this will be my freezer meal menu for my volunteer roaster in two weeks! I will be using chicken thigh.)

I added a bit more sesame seed and cooked the chicken on the grill. Very, very tasty! I was going to let the chicken cool and put some in the refrigerator for later, but it never had a chance. Next time, I double the batch!

Hi Joseph, Everything on my website is working fine as far as I can test. If you’re browsing with your mobile device, it could be that you scrolled down too fast? There’s a button you need to press to view the whole post. (It’s only applicable on a mobile device) Is this the case?